What the student says

PASSING IT ON: Mr Leong (middle) with his two successors, Mr Koh Teng Loke and Ms Cheong Wai Fong. PHOTO: THE STRAITS TIME

Uncle Chicken Rice apprentice Cheong Wai Fong has to go through at least 30 lessons before she can claim to make the perfect dish.

But the 36-year-old information technology consultant is undaunted.

She said: "There is a lot to learn from shifu (master in Mandarin) and his methods are the best.

"Chicken rice has been in his family for so long, so I have a lot of catching up to do."

These lessons, which Ms Cheong has been taking since July, are a mix of observing and hands-on learning.

They are carried out as Mr Leong prepares chicken rice for his customers.

Ms Cheong first came to know of Mr Leong's chicken rice two years ago as she was helping out at her family's fruit juice and claypot frog leg porridge stalls, which were also located at The Bedok Marketplace.

She started talking to Mr Leong and she eventually found out about his plans to sell his recipe.

After considering for almost a year, she decided to take the plunge.

"I was thinking about expanding my family's food business, and chicken rice was a good idea.

"I am still young, and I can afford the money and time," said the mother of two boys, aged five and 10. Her 42-year-old husband is a project manager.

Ten lessons in, Ms Cheong said the experience has been fruitful, although she wishes she has more time to commit herself to mastering the recipe.

She goes to Mr Leong's stall only on weekends.

She said: "With my job and family, it can be a bit tough to juggle the lessons, but I am learning so much each time."

Although some might feel that $42,800 is a steep price to pay for learning how to cook chicken rice, Ms Cheong has no regrets.

"It is an investment for my future, for my children and for the future of our hawker food too," she said.

"I hope to expand my repertoire of recipes and one day sell the same great chicken rice as shifu."

Other eateries and recipes with high prices

In 2012, owner Teo Yong Joo said he hopes to sell his family's glutinous rice ball business and recipe for $1 million.

Tai Fatt Hau Cuisine

The stewed beef noodles recipe and stall in Bukit Merah were put on sale for $200,000 in 2012 by owner Wong Pak Shin and his wife, Madam Tan Li Ying. They claimed to sell 100 bowls of noodles a day.

Xiu Jie Claypot Bak Kut Teh

Owner Ang Chiew Huat priced the recipe for her pork rib soup at $200,000 in 2012. Her Cantonese version of the soup has a lighter broth than the Malaysian version, and carries more than 10 types of medicinal herbs.

Kay Lee Roast Meat Joint

In 2014, the roast meat restaurant in Upper Paya Lebar Road was sold for $4 million to conglomerate Aztech Group, 2½ years after it was put up for sale.